A warm, nourishing, plant-based bowl loaded with roasted veggies, crispy chickpeas, and a creamy lemon–tahini drizzle.
⭐ Ingredients
For the Bowl
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup broccoli florets
- 1 cup zucchini, chopped
- 1 cup carrots, sliced
- 1/2 red onion, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Fresh parsley, chopped (for garnish)
Tahini Dressing
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp maple syrup (or honey)
- 1 clove garlic, minced
- 2–3 tbsp warm water (to thin)
- Salt & pepper to taste
🔥 Instructions
1. Prep & Season
Preheat your oven to 400°F (200°C).
Spread the chickpeas, broccoli, zucchini, carrots, and red onion on a baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder. Toss to coat evenly.
2. Roast
Bake for 20–25 minutes, stirring halfway through, until veggies are tender and lightly browned and the chickpeas are crisp.
3. Make the Tahini Dressing
In a bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and minced garlic.
Add warm water a little at a time until the dressing reaches your desired creamy consistency.
Season with salt and pepper.
4. Assemble the Bowl
Divide the roasted veggies and chickpeas into bowls.
Drizzle generously with the tahini dressing.
Top with fresh chopped parsley.
💡 Optional Add-Ins
- Quinoa, couscous, or rice
- Avocado slices
- Roasted sweet potatoes
- A sprinkle of sesame seeds or pumpkin seeds
